Heat the oven to 170c / 340 f / Gas mark 3 1/2. Butter a 900g/2lb loaf tin and line it with baking paper. Line a baking sheet with baking paper as well.

Spread the pecans out over the lined baking sheet and toast them in the oven for about 5-7 minutes, or until lightly golden and fragrant. Set aside to cool.

In a large bowl, whisk together the oil, dark brown sugar, vanilla and eggs.

In a separate bowl, roughly mash up the bananas. Add the yogurt and mix well. Sift the bicarbonate of soda, baking powder and cinnamon over the yogurt mixture, add the salt and stir well to combine.

Now add the banana mixture to the egg mixture and stir to combine. Chop the pecans into small pieces and add them with the flour, stirring just until incorporated. Spoon the mixture into the prepared loaf tin.

Carefully slice the remaining banana lengthwise. Place one half, cut side up, on top of the bread and sprinkle with the caster sugar. (Eat the other half.)

Bake in the oven for 45-50 minutes, or until the bread is springy to the touch and a skewer inserted comes out clean. Cool in the tin for at least 10 minutes before turning it out on to a wire rack to cool.